7 Flourless Baked Goods Everyone Will Enjoy
Baked goods are hard to resist, but for those with dietary restrictions, it’s sometimes crucial to avoid them. Gluten sensitivity and allergic reactions to certain flours make enjoying baked goods difficult for some, but luckily, flourless treats exist, too, and with the right recipes, they can be just as delicious. Regardless of whether you’re gluten-free or you’re baking for a loved one, check out these 7 flourless baked goods and see what a couple substitutions can do for your sweet treats. You’ll be surprised to find just how much you don’t miss the flour.
1. Flourless Chocolate Chip Banana Bread
First up is a recipe from Running With Spoons. Chocolate chip banana bread is a favorite for many. Instead of flour, it enlists oats, and aside from that, all you need are bananas, nut butter, eggs, and other baking staples. This chocolate chip banana bread will take you 1 hour from start to finish, and it can be eaten immediately or stored in an airtight container for up to 3 days.
- ¾ cup oats, quick or old-fashioned
- 2 medium, ripe bananas
- ¼ cup nut/seed butter
- 2 large eggs
- ¼ cup coconut palm sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 tsp vanilla extract
- ½ cup chocolate chips
Directions: Preheat your oven to 350 degrees Fahrenheit, and lightly grease a 9-by-5 bread pan or line it with a sheet or parchment paper, leaving a few inches of overhang for easy removal. Set aside.
Add the oats to the bowl of a high-speed blender or food processor and process on high until they’ve broken down into a fine powder, about 2 minutes. Add all the remaining ingredients except for the chocolate chips and continue processing until the batter is smooth and creamy, about 2 minutes. Fold in the chocolate chips by hand.
Pour the batter into your prepared loaf pan, spreading it out evenly and topping it with a few more chocolate chips, if desired.
Bake for 45 to 50 minutes, until the top of the loaf begins to turn golden brown and a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for about 5 minutes before removing. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
2. Flourless Blueberry Lemon Poppyseed Muffins
If you’re looking for a baked good recipe perfect for a spring brunch, this recipe from With Salt and Wit is the ticket. Blueberry lemon poppyseed muffins scream spring, and everyone can eat them, as they’re flour-free and are even healthy for you. They’re made with Greek yogurt, applesauce, lemon zest and juice, oatmeal, blueberries, and chia seeds, and this recipe serves 12.
- ¼ cup plain nonfat greek yogurt
- ¼ cup unsweetened applesauce
- ¼ cup truvia baking blend
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- 1¼ cup oatmeal + ¼ cup oatmeal, divided
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon chia seeds or poppy seeds
- ½ cup fresh blueberries
Directions: Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick spray. In a large bowl, mix the greek yogurt, applesauce, Truvia, lemon zest, lemon juice, vanilla extract, and egg. Stir until just combined.In a high powdered blender, add 1¼ cup oats. Puree until oats are flour consistency. In another small bowl, add the oat flour, remaining ¼ cup oats, salt, baking soda, baking powder and chia seeds.
Add the oat mixture to the wet. Mix until just combined. Do not overmix as it will create dense muffins. Fold in the blueberries. Separate the mixture evenly among 12 muffin cups. Bake for 16 to 17 minutes or until muffins are set. Remove and allow to cool for 5 minutes and then remove them from the muffin tin and place on a wire rack to cool.
Store in an air tight container in the fridge.
3. Flourless Chewy Chocolate Cookie
If you’ve ever had Starbucks’s chocolate cookies that stare at you from their display case, you know they’re deviously good. But not everyone can eat the cookies that are made from flour, and when you make a copycat version at home, you can control exactly what is going into your baked goods. This recipe from A Dash of Sanity teaches you how to make the flourless chewy chocolate cookies, and they’ll be hot out of your oven in just 30 minutes. Skip the packaged Starbucks cookie and make your own at home with ingredients that everyone can enjoy.
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 tsp salt
- 2 large egg whites
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup Semi-Sweet chocolate chips
- ½ cup 60% Cocoa chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl whisk together powder sugar, unsweetened cocoa powder, cornstarch and sea salt. Once well combined mix in egg whites, egg and vanilla until completely combined and batter is smooth. Fold in all of the chocolate chips but 2 tablespoon of the 60% cocoa chocolate chips. Scoop onto baking sheet prepared with parchment paper; 6 large cookies or 8 regular cookies.
Top 3 to 4 chocolate chip from the 2 tablespoons of chocolate chips on top of each cookie. Place in pre-heated oven and bake for 12 to 16 minutes, depending on your cookie size. Remove from oven and cookie on cooling rack for 3 to 5 minutes.
4. Triple-Chocolate Flourless Brownies
This next recipe from Martha Stewart proves that just because a baked good is flourless, doesn’t mean it can’t also be decadent. With triple-chocolate flourless brownies, what you lack in flour you make up for in chocolate, because who needs the grains when it’s all about the brownie base, ganache frosting, and white chocolate drizzle anyway? Stick to butter, cocoa powder, baking soda, and sugar for the base, and then honey, heavy cream, and lots of chocolate will take care of the rest.
- Nonstick cooking spray
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1 ¼ cups granulated sugar
- 1 ¼ cups bittersweet (60 percent cacao) chocolate pieces
- 4 large eggs, room temperature
- ½ cup cold water
- 1 teaspoon pure vanilla extract
- 1/3 cup mini chocolate chips
- 1/3 cup semisweet chocolate, finely chopped
- 1/3 cup bittersweet chocolate (60 percent cacao), finely chopped
- ½ cup heavy cream
- 1 ½ teaspoons honey
- 1/8 teaspoon coarse salt
- ¼ teaspoon pure vanilla extract
White Chocolate Drizzle:
- ¼ cup finely chopped white chocolate
- ½ teaspoon vegetable oil
Directions: Make the brownies: Preheat oven to 350 degrees Fahrenheit with a rack set in center. Spray an 8-inch square baking pan with nonstick cooking spray; line pan with parchment paper on all sides, leaving a 2-inch overhang. Spray parchment paper and set aside. In a medium bowl, whisk together cocoa powder, baking soda, and salt; set aside. In a large heatproof bowl, combine butter, sugar, and bittersweet chocolate. Place bowl over simmering water. Heat, stirring often, until butter and chocolate are melted and mixture is smooth.
Remove bowl from heat and whisk in eggs, water, and vanilla. Whisk in cocoa powder mixture; fold in chocolate chips. Transfer batter to prepared baking pan; smooth top using a spatula. Transfer to oven and bake until a cake tester inserted into the center comes out clean and edges and center are set, 40 to 55 minutes. Transfer pan to a wire rack; let brownies cool completely in pan.
Make the ganache: Place semisweet and bittersweet chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth. Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache over cooled brownies, spreading with a spatula to make smooth.
Make the white chocolate drizzle: Melt white chocolate in a heatproof bowl set over (but not touching) simmering water; stir in vegetable oil. Drizzle over ganache-topped brownies. Transfer to refrigerator until set, about 2 hours. Score brownies; cut and serve.
5. Flourless Peanut Butter Banana Muffins
Back to baked goods you can actually enjoy for breakfast, we come to these peanut butter banana muffins from Detoxinista. They take 30 minutes from start to finish and are gluten-free and naturally sweetened. The muffins are healthy enough to eat for breakfast, but tasty enough to also indulge in for a snack. Serving 12, you can make these muffins for the week and enjoy them for both.
- 1 cup natural organic peanut butter
- 2 very ripe bananas, mashed (about 1 cup mashed)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 whole eggs
- ½ teaspoon sea salt
- ¼ cup honey (or stevia, to taste)
- 1 teaspoon cinnamon
- Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana
Directions: Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tin with 12 paper liners.
In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired. Scoop the batter, using a ¼ cup, into each muffin liner. Bake for 15 minutes at 350 degrees Fahrenheit. The resulting muffins should be firm, and lightly golden.
Allow to cool for 15 minutes before removing from the pan.
6. Flourless Chocolate Cake
For a rich, fudgy chocolate cake, forget about the flour. This recipe from Epicurious will do the trick. It yields a flourless chocolate cake made from only 5 ingredients: chocolate, butter, sugar, eggs, and cocoa powder. It doesn’t get easier than that, and this dessert takes all of 45 minutes. Those who love their chocolate and hate their gluten will thank you for the beautiful flour-free chocolate cake.
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (½ cup) unsalted butter
- ¾ cup sugar
- 3 large eggs
- ½ cup unsweetened cocoa powder plus additional for sprinkling
Directions: Preheat oven to 375 degrees Fahrenheit and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
7. Flourless Chocolate Chip Chickpea Blondies
Our last recipe comes from Ambitious Kitchen and it yields a dessert with one special ingredient: chickpeas. No one needs to know about the ingredients list for these chocolate chip blondies, and when they take one taste of the baked good, they won’t care anyway. These blondies are gluten-free, vegan, and clock in at only 120 calories per serving. And what’s more, thanks to their special ingredient, they even pack in some protein. Make these chocolate chip chickpea blondies next time you’re craving something sweet but still want to enjoy a healthy treat, and regardless of whether you’re gluten free and/or vegan, you’ll find a friend in these baked goods.
- Cooking Spray
- 1 can chickpeas, rinsed and drained
- ½ cup all natural almond butter or peanut butter
- 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
- 2 teaspoons vanilla
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/3 cup vegan chocolate chips plus 2 tablespoons
- Sea salt, for sprinkling
Directions: Preheat oven to 350 degrees Fahrenheit and spray an 8-by-8 inch pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. Bake for 20 to 25 minutes or until toothpick comes out clean and edges are a tiny bit brown. Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. Makes 16 blondies.